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Nutrition Facts
Serving Size 1 (737g) Recipe makes 2 servings The following items or measurements are not included below: 1/4 cup dried porcini mushrooms
Calories 597
Calories from Fat 193		(32%)
Amount Per Serving		%DV
	Total Fat 21.5g	33%
	Saturated Fat 11.9g	59%
	Monounsaturated Fat 5.2g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.1g
Cholesterol 182mg		60%
Sodium 300mg		12%
Potassium 1858mg		53%
Total Carbohydrate 16.9g		5%
	Dietary Fiber 4.3g	17%
	Sugars 7.0g
Protein 66.2g		132%
detailed view... how is this calculated?

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Chicken Breast Baked in a Bag with Mushrooms, Butter, White Wine and Thyme

Recipe #38880 | 35 min | 10 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Terese
Aug 29, 2002

An easy peasy Jamie Oliver recipe, you can vary this to suit your taste, try things like grated parsnip, smoked bacon or red wine

SERVES 2 (change servings and units)

Ingredients

2 skinless chicken breasts
1/4 cup dried porcini mushrooms
25 ounces mixed mushrooms, torn up
1 cup white wine
3 tablespoons butter
1/4 cup fresh thyme
2 cloves garlic, peeled and sliced

Directions

1
Using wide tin foil, make your bag by placing 2 pieces on top of each other (about as big as 2 shoeboxes in length), folding 3 sides in and leaving 1 side open.
2
Preheat the oven to 220C/425 degrees F.
3
Mix everything together in a bowl including the chicken.
4
Place in your bag with all the wine juice, making sure you don't pierce the foil.
5
Close up the final edge, making sure the bag is tightly sealed and secure on all sides, and carefully slide it onto a roasting tray.
6
Place the tray on a high heat on the stove top for 1 minute to get the heat going, then bake in the middle of your preheated oven for 25 minutes.
7
Remove from the oven, place the bag on a big plate, take it to the table and break open the foil.

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Browse similar recipes by category

Course > Main Dish
Main Ingredient > Meat > Poultry > Chicken
Preparation > Time to Make > < 60 mins
Preparation > Equipment > Oven
Preparation > Equipment > Stove Top
Preparation > Number of Servings > For 1 or 2

Featured Reviews for This Recipe

From: Chef #787193

On Jul 27, 2008

This was a great recipe because it was so easy! It was kind of hard to transfer the wine sauce into the foil and the taste was also very light. Next time I'm going to try making some cuts on the chicken so the sauce goes into the meat more (the chicken breasts I used were pretty thick, about more than 1/2 inch), and I will probably put more garlic as well!

0 people found this review helpful

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From: AussieCountry Kitchen

On Jul 4, 2006

Loved this recipe, it was so easy and enjoyable to prepare and the result was superb. I'll be trying it with red wine and bacon next time!

1 person found this review helpful

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From: MissHermes

On Feb 6, 2006

WOW was I impressed by this recipe. I used Chardonnay and added extra garlic and we loved it. Have added this to my recipe book- thanks!

1 person found this review helpful

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From: - Carla -

On Mar 25, 2006

Super-Super recipe! This is an excellent concept - so easy to prepare, outstanding in presentation and makes for a great dinner party dish as you can prepare this early in the day and place in the fridge until evening when you are ready to serve, allowing more time spent with your dinner guests then working in the kitchen! I'm anxious to try other variations!! My next attempt will be a coq au vin'ish theme - using, in addition to the ingredients listed: pearl onions, some sliced or cubed bacon, bay and of course a dry red wine in place of the white - I can't wait to see how it will turn out! Also worth mentioning - this recipe would be an excellent recipe for the beginner cook looking to host their first dinner party! Lovely recipe, thanks for posting!

2 people found this review helpful

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